Carrot and Parsley Salad
By Chef Jacques Pepin


3/4 pound Organic Carrots peeled and shredded into small strands on a hand grater or in a food processor
1 1/4 cups Italian Parsley leaves rinsed and dried
1 1/4 teaspoon Chopped Garlic or
2 large cloves peeled crushed and finely chopped
1/2 teaspoon Salt
1/4 teaspoon Fresh Ground Black Pepper
4 teaspoons Red Wine or Cider Vinegar
3 tablespoons Peanut Oil or Saffflower Oil


Place the shredded carrots, parsley leaves, and chopped garlic in a bowl.

Stir in the remaining ingredients mix well, and serve.